Bill Buford Quotes

You need chocolate with enough cocoa butter. If your chocolate is high-quality, with a good content of cocoa butter, the chocolate will melt inside and create layering. That's very important. Those chocolate morsels don't melt. So, for the best chocolate chip cookies, I use the chocolate we sell, which is a 60 percent cocoa.

If kept dry, a chocolate with a high cacao content, I've discovered, rarely spoils.

My goal is to teach what chocolate is. I don't think my customers understand what it takes to make chocolates.

I prefer dark chocolate. I like French over Belgian... Valrhona is the best.

If you buy chocolate with too high of a cocoa content, you might not like it because it doesn't have enough sugar.

I don't like candy bars. I eat the big rectangular bars. You know - anything between 85 and 50 percent cocoa.

Ever since I was a little teen, I was told by my great-grandma that you've got to always have a good moisturizer. I use cocoa butter, and I use it for all things needing moisture - face, hair, throw it on those legs at the beach, get them all shiny. Cocoa butter is such a great product.

The darker the chocolate is, the more antioxidants it contains. So when eaten in moderation - just a few bites from a well-made dark chocolate bar, for instance - there's no need to feel bad about indulging once in a while.

I always use my husband's cocoa butter stuff. He has amazing skin!

I'm a chocoholic. I need chocolate every day, like one little piece of Droste. I'm not into milk chocolate. But I don't like it when its super bitter. I need a sweet factor in there. I go for the 75 percent - that's good enough for me.

Every day, without fail, I eat some dark chocolate.

You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.

I love dark chocolate, 70 percent and up.

I love having an unlimited supply of cocoa butter.

You can easily compare chocolate to wine. What makes a good wine is usually a good terroir, a good grape, and the weather has something to do with it. Chocolate is the same, from where the cacao bean grows to what type of tree it grows on.

I personally like different chocolates. I like milk chocolate during the day and, during the evening, I like something a little bit stronger with more personality, so maybe a 70-percent or 75-percent bar that's hopefully made with good beans so it's not acidic or bitter.

I find dealing with tempered chocolate a bit tricky, but that's a chocolatier's job. So I dabble, but I wouldn't profess to be good at it.

I am really excited to be partnering with Palmer's Cocoa Butter Formula. Aside from being a longtime fan of their products, they're a family business with a strong ethical foundation, and that makes us a great match.

I put cocoa butter all over my face and my iconic belly and my arms and legs. Why live rough? Live smooth.

There are so many high-end body lotions. I just stick to cocoa butter. It works, I like how it smells, my skin is really dry and it helps with that.

It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested... that it is above all helpful to people who must do a great deal of mental work.

I don't use no cologne, none of that. I just use cocoa butter and that's it. Everything I need is natural besides going to the shower and taking soap and shampoo and conditioner.

It's scientifically proven that chocolate improves your mood. There is something in it that can make you happier and I stand by that theory. Milk chocolate. It's so good!

Also, of course, I need my Dove soap. Of course I need my cocoa butter. I need my Listerine. I need the white Jockey tees. They are really soft and comfortable.

... and holy hell the chocolate is so intense and pure it should be named an element and given a spot on the periodic table. It would be Ch, which isn't even taken.